Leida’s Mushroom Tshi Recipe
Category: Easy Diet recipes, Low Cholesterol diet recipes, Low Fat diet recipes, Vegetarian diet recipes
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My own modification of the traditional Russian Cabbage soup, that omits fat and potatoes
Servings: 3
Ingredients:
1 dry shitake mushroom (you can used canned button mushrooms, but I find that they have to be seared to gain enough flavour)
2 cups chicken or turkey broth
shredded cabbage (about 1/4 of a small head)
1 carrot
1 stick of celery
cauliflower (about 1/6 of a medium head)
1/2 can of Fava beans (or any other beans, I just like fava because they are so high in fiber).
Optional: Snow Peas (cut in half, diagonally) and Spices: 2 bay leaves, red pepper flakes, peppers, celery leaves from the sticks
Directions:
Soak the dried shitake in the boiling water for about 30 min.
Meanwhile shred your cabbage, carrots (in matchsticks or circles), celery and cauliflower.
Bring the stock to boil with the spices (save for the celery leaves) - I usually dilute the chicken stock, and adjust the amount depending on how much body I want in the soup.
Throw in the cabbage, celery and carrots.
Slice the shitake in tiny skinny slivers (unless you like large pieces of shitake) and throw them in.
Let simmer for about 20 minutes or until the veggies are starting to get tender - veggies suck when overcooked.
Throw in the cauliflower, celery leaves and snow peas (if using). Let simmer for a couple more minutes, making sure the peas grow bright green and don't discolor.
Throw in rinsed and drained beans and simmer for another minute or two to warm them up.
Serve on its own or with a slice of pumpernickel bread with a bit of mustard on it.
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Tags: Soups
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